How are you today? Did you have a nice weekend? I spent most of my weekend in my last Pilates Reformer workshop. I can't believe I am already done with all 6. Now, I have to work on fitting in all of my practice, observation, and teaching hours before I take my big final test! :) Champ spent most of his weekend just hanging out upside down. Oh the life of a pup!
After my workshop yesterday, I headed over to Central Market to do a little grocery shopping. Have you heard of PB2? I have read about it on a couple of blogs, and have been dying to try it but didn't want to order it online since I didn't know if I would like it. As I was roaming through CM, I stopped to scope out the peanut butter selection and almost gasped when I saw it! I was so excited!! PB2 comes in a powder form, and when you mix it with water it turns into a peanut butter consistency. It has 85% less fat than regular peanut butter and only 45 calories a serving. Check it out!
As soon as I got home, I couldn't wait to try it. So I whipped some up to eat with an apple for my afternoon snack.
I decided to try out and new Pinterest inspired recipe for dinner - Key West Grilled Chicken. I followed the original recipe for the chicken pretty much exactly (minus cooking it in the oven instead of on the grill), but then got creative with the veggies. I started by mixing together my marinade.
I let the chicken soak in the marinade for about 2 hours, but you can leave them for as long as you want. While the chicken was marinating, I chopped up all of the beautiful veggies.
Key West Grilled Chicken
Ingredients:
Chicken
- 3 chicken breasts (or 2 large)
- 3 tbsp soy sauce (I used gluten free soy sauce)
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp minced garlic
- juice of one large lime
- 4 large carrots chopped
- 5 new potatoes cubed
- 1 large zucchini cubed
- 2 tbsp olive oil
- 1 tbsp minced garlic
- lime zest
- 1/2 tsp salt (more to taste)
- 1/2 tsp pepper (more to taste)
- Mix all marinade ingredients together. Place chicken breasts in a dish and cover with marinade. Allow to rest for 30 minutes to 2 hours.
- Preheat oven to 350 degrees.
- Mix vegetables, olive oil, garlic, lime zest, salt, and pepper together in a large bowl.
- Pour veggies into a greased casserole dish and cover with foil.
- Cook for 1 hour.
- Place chicken on top of veggies, and cook for an additional 25-30 minutes depending on thickness of chicken.
- Remove from oven and enjoy!
The chicken was good, but the veggies were amazing!! We had a ton left over, and I can't wait to top my salads with them the rest of the week! E even liked it, so this recipe gets both of our stamps of approval.
I hope you all have a wonderful Monday!
What did you do this weekend?
What's your favorite way to roast veggies?
In health,
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